Table of contents
MAFF programme of research in support of dietary surveys
David H. BussThis article briefly outlines the main objectives of the Ministry of Agriculture, Fisheries and Food (MAFF) programme of research in support of dietary surveys. It summarises the…
Is healthy eating only for the young?
Robert J.G. ConnorA survey of 12 residential homes assessed the nutritional balance of the meals selected and consumed by the elderly residents. With the increasing age of the population and the…
Colour and appearance of chilled mousse: a factorial study of ingredient and processing effects
Nazlin ImramInvestigates the effects of ingredients and processing procedure on colour and appearance properties of chilled dairy dessert products, namely mousse. Chilled mousse products were…
UK industry guidelines on nutrition labelling to benefit the consumer
Michèle SadlerA three‐year consumer research programme, using both qualitative and quantitative techniques, was undertaken to assess whether additional voluntary nutrition information for…
Meat avoidance and the role of replacers
Heather McIlveen, Clare Abraham, Gillian ArmstrongManufacturers are producing an extensive range of added value products which are formulated using meat replacers but which are designed to appeal to a wide range of consumers…
Food safety enforcement and the hospitality industry
Alan Adams, Stewart MorrellA good relationship between the hospitality industry and environmental health officers is seen as essential if food poisoning statistics are to be improved in the future. A…
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji